Entrée Pies: Quiche 25 by Recipe Cottage

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	Quiche 25

		ShortCrust Pastry 1 1/2 cups all purpose flour Pinch of salt 125g (4 oz) chilled butter, diced. 2 tsp. iced water 1 egg Squeeze of lemon juice Sift flour and salt, add diced butter and rub into the flour until it resembles breadcrumbs. Mix water, egg and lemon juice together, then add enough liquid to the pastry to make a firm dough (not too wet) add extra water as needed if it starts to dry. Knead lightly then chill for 30 minutes. Place dough on lightly floured surface and roll out until there is enough to line your pan. Chill again till ready for use. Quiche Lorraine 9-inch dish covered in pie pastry 3 to 4 rashers bacon 3 thin slices of swiss or Gruyere Cheese 2 eggs 1 tsp. flour pinch nutmeg 1/2 tsp. salt pinch cayenne 1/2 cup cream 1/2 cup milk 1 Tbsp. melted butter Grill bacon until crisp, drain and crumble. Cut cheese into similar sized pieces, place bacon and cheese into the pie dish on top of pastry in layers. Beat together the eggs, flour, nutmeg, salt, cayenne, cream and milk, only until combined. (overbeating will cause bubbles). Stir in the melted butter. Strain over the bacon and cheese. Bake in a preheated oven (200C/400F) for 10 minutes, then reduce heat to moderate (180C/350F) and bake for a futher 20 minutes or until an inserted knife comes out clean.